Yesterday, I shared one for a Green Apple, Cheesy Guinness Melt.
Today, it’s Stout Mac & Cheese, a recipe that comes from – wait for it – Cooking Light?
By using reduced-fat cheese and turkey sausage, it’s a decadent dish that won’t cause as much cosmetic damage as it could.
So get to cookin’, eatin’ and enjoyin’ this tasty o’ dish!
STOUT MAC & CHEESE
7 ounces uncooked rotini pasta
2 teaspoons canola oil
4 ounces hot turkey Italian sausage
3/4 cup diced onion
2 1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 cup Guinness Stout beer
1/3 cup whole milk
2.5 ounces reduced-fat sharp cheddar cheese, shredded
2 ounces light processed cheese, shredded (such as Velveeta Light)
1. Preheat oven to 450°.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil.
4. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.
Recipe courtesy Cooking Light